Application: for bread, mixtures, concentrates, flours;
Add 5-20g per 1 kg of wheat flour (or wheat product) or 50-60g per 1 kg of rye flour (or rye product).
Dry sourdough rye is widely used not only in the food industry, but also in our kitchen. We can use it both to bake whole grain bread and low glycemic rolls. Thanks to this, we will enrich the bread we eat with a set of nutrients valuable for health, B vitamins and minerals such as magnesium, potassium and iron.
Everything you need to know about the nutritional value and health benefits of Dry sourdough rye
Baking bread with natural leaven has been part of the culture and style of human nutrition for thousands of years. This method of baking bread, although somewhat forgotten, is now back in favor. It turns out that rye leaven is able to provide our body with a number of valuable nutrients, vitamins and minerals. In addition, bread baked with rye leaven is especially appreciated by people struggling with the problem of diabetes and insulin resistance, because it is characterized by a lower glycemic index. In addition, sourdough may help maintain the proper intestinal flora and undoubtedly affect the taste of our baked goods.
Where does Dry sourdough rye come from and what is it characterized by?
The history of sourdough bread making dates back to ancient times. Source data show that the first products of this type could have been produced even 4,000 years before our era. Interestingly, it was not until the mid-nineteenth century that this technique of making bread was replaced with baker's yeast, which is popular today. Currently, sourdough is used in the production of baked goods almost all over the world. It is used in the production of salty birote in Mexico, and in Germany traditional pumpernickel is produced from it. It is worth knowing that we can distinguish several types of leaven. The first one is a hard dough that is fermented at a temperature not exceeding 30oC. The second type is a mixture of leaven with baker's yeast or Saccharomyces Cerevisiae mushrooms. Thanks to this, it becomes possible to achieve the appropriate pH level necessary for proper bread making. This type of leaven also has a slightly more fluid structure and, importantly, it can be stored in the refrigerator for up to seven days. The third type is dry leaven. This product is subjected to drying processes in order to obtain an easy-to-use mixture, necessary to bake wholesome bread in a short time.
Interestingly, the process of making Dry sourdough rye consists of several stages, among which we can distinguish: beginning, pre-acid, semi-acid, full acid and finally the proper dough. By following this bread production procedure, we are able to obtain a high-quality product that is an excellent treasury of nutrients, vitamins and minerals valuable for health. Among the most important of them, we can distinguish B vitamins, potassium, sodium, selenium, calcium and iron. Another important factor is the high fiber content present in wholegrain baked goods based on dry rye leaven.
This product is responsible not only for giving baked goods a unique taste, but also for enriching them with a set of necessary substances that can contribute to the improvement of our health and well-being. VIVIO dry rye leaven is made of only three ingredients: ground rye products, water and starter cultures. Thanks to this, it is an ideal basis for baking high-quality bread, which is a perfect complement to a balanced diet.
Sourdough - health properties and impact on the human body
Thanks to the rich content of valuable nutrients, vitamins and minerals, the introduction of whole grains based on dry rye leaven to a balanced diet is able to positively affect health and human well-being. Their properties should be appreciated primarily by those who struggle with the problem of diabetes or insulin resistance. Scientific research confirms that wholemeal bread baked with rye leaven, compared to traditional "white" bread made on the basis of baker's yeast, causes a lower increase in blood glucose levels after consumption.
It is also worth knowing that wholemeal bread made on the basis of rye leaven is widely used in the Mediterranean diet, which is considered one of the most important elements of the prevention of cardiovascular disorders. Multigrain bread based on dry rye leaven is an excellent source of fiber responsible for lowering blood cholesterol levels, thus reducing the risk of developing atherosclerosis and the occurrence of heart attacks in the future. The high content of magnesium and potassium in these products is also important. These two minerals are responsible for the protection of the cardiovascular system, contributing, among other things, to lowering blood pressure and improving the circulation process.
Vitamins from group B, present in dry sourdough rye, as well as in products based on it, also play an important role in the human diet. They are responsible for supporting the proper functioning of our nervous system, contributing, inter alia, to increasing resistance to stress, as well as increasing the ability for long-term concentration and more effective memory. That is why it is so important to eat high-quality whole grains based on rye leaven during challenging days (e.g. during the work week or school). This type of bread baking should also interest all those who want to get rid of excess unnecessary kilograms. The fiber contained in whole grain products supports the proper intestinal peristalsis, which contributes to the increase in the volume of the fecal mass and to regulate the rhythm of bowel movements. Thanks to this, it becomes possible to increase the effectiveness of the methods used to lose weight, as well as to ensure better well-being. In addition, the fiber in rye sourdough baked goods is responsible for maintaining a long-lasting feeling of fullness after eating a meal, which in turn reduces the desire to snack unhealthy snacks between meals.
Kvass as a natural source of bacterial cultures
Kvass, popular especially in Russia and Ukraine, obtained by fermentation of bread produced on the basis of rye leaven, is considered to be a treasury of health-promoting substances. Interestingly, in Poland it has gained the name of a "rural orangeade" because it is often eaten by people who deal with farming on a daily basis. Nevertheless, kvass is much more than a drink that can quench your thirst in a short time. It is primarily a natural source of beneficial bacteria that affect the proper functioning of the digestive system and at the same time increase the resistance of our body. The latest reports in the field of phytotherapy indicate that kvass, obtained from bread based on rye leaven, is a natural probiotic. Introducing it to a balanced diet, in combination with systematic physical activity, it is able to almost 3 times reduce the risk of catching flu in the autumn and winter period. In addition, kvass protects our digestive system against the development of life-threatening neoplastic diseases, including colorectal cancer, which is often diagnosed in the Polish population and is inextricably linked with improper eating habits.
Contraindications related to the consumption of Dry sourdough rye
In most cases, consumption of products based on dry rye leaven is completely safe for our health, and may even have a positive effect on them. Nevertheless, there are some contraindications associated with its use. First, dry sourdough rye is not recommended for people diagnosed with celiac disease or gluten allergy. Secondly, products based on this leaven should not be consumed by people who are allergic to rye grains. In addition, patients suffering from bacterial overgrowth syndrome (SIBO) or irritable bowel syndrome (IBS) should be particularly careful when introducing dry sourdough rye into their kitchen. In case of alarming symptoms after consuming whole grain products based on dry sourdough rye,